scholarly journals Chemical Components of Ocimum basilicum L. and Ocimum tenuiflorum L. Stem Essential Oils and Evaluation of Their Antioxidant Activities Using DPPH Method

2019 ◽  
Vol 6 (3) ◽  
Author(s):  
Ni Putu Ermi Hikmawanti ◽  
◽  
Hariyanti Hariyanti ◽  
Nurkamalia Nurkamalia ◽  
Sahera Nurhidayah ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antioxidant Activities ◽  
Ocimum Basilicum ◽  
Chemical Components ◽  
Dpph Method ◽  
Ocimum Tenuiflorum

scholarly journals Evaluation of vapor-phase antifungal activities of selected plant essential oils against fungal strains growing on bread food model

10.5219/1483 ◽  
2021 ◽  
Vol 15 ◽  
pp. 210-217
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Lucia Galovičová ◽  
Eva Ivanišová ◽  
Miroslava Kačániová
Keyword(s):  
Growth Inhibition ◽  
Essential Oils ◽  
Vapor Phase ◽  
Mycelial Growth ◽  
Antioxidant Activities ◽  
Colony Growth ◽  
Promising Alternative ◽  
Antifungal Activities ◽  
In Situ Conditions ◽  
Dpph Method

The current study aimed to investigate antifungal activities of two commercially available essential oils (EOs), specifically Tea tree oil (Melaleuca alternifolia; TTEO) and St. John's wort oil (Hypericum perforatum; HPEO) against three Penicillium (P.) species: P. citrinum, P. expansum, and P. crustosum in in situ conditions. For this purpose, EOs were applied in the vapor phase to determine the growth inhibition of fungi artificially inoculated on sliced bread. Changes in colony growth rate were evaluated as markers for the mycelial growth inhibition (MGI) effect of the EOs. The antioxidant activities of the EOs were evaluated using the DPPH method. The moisture content (MC) and water activity (aw) of bread as a substrate for fungal growth were also measured. From the DPPH assay, we have found that both EOs (TTEO, HPEO) exhibited strong antioxidant activity (64.94 ±7.34%; 70.36 ±1.57%, respectively). The values for bread MC and aw were 43.01 ±0.341% and 0.947 ±0.006, respectively. Our results suggest that HPEO is the only weak inhibitor of P. citrinum and P. crustosum colony growths. Also, the highest concentrations of TTEO display only the weak capability of mycelial growth inhibition of P. citrinum and P. crustosum. By contrast, the colony growth of P. expansum was enhanced by both EOs at all levels used. In conclusion, the application of both EOs in the vapor phase against selected Penicillium species seems not to be a promising alternative to chemical inhibitors used for bread preservation.

Ocimum tenuiflorum L. and Ocimum basilicum L., two spices of Lamiaceae family with bioactive essential oils

2018 ◽  
Vol 113 ◽  
pp. 89-97 ◽  
Author(s):  
Alessandra Piras ◽  
Maria Jose Gonçalves ◽  
Jorge Alves ◽  
Danilo Falconieri ◽  
Silvia Porcedda ◽  
...  
Keyword(s):  
Essential Oils ◽  
Ocimum Basilicum ◽  
Ocimum Tenuiflorum

scholarly journals Chemical Compositions and Antioxidant Activities of Indonesian Citrus Essential Oils and Their Elucidation Using Principal Component Analysis

2020 ◽  
Author(s):  
Euis Julaeha ◽  
Kristin Shinta Dewi ◽  
Mohamad Nurzaman ◽  
Tatang Wahyudi ◽  
Tati Herlina ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Principal Component ◽  
Component Analysis ◽  
Chemical Compositions ◽  
Dpph Method ◽  
Ic50 Values ◽  
Citrus Essential Oils

Citrus essential oils (EOs) have various bioactivities like antioxidants, with many applications. Antioxidant activities depend on the chemical compositions of the EOs, which are affected by climate, soil, and geographical region. Thus, investigations on chemical compositions and antioxidant activities of Citrus EOs in different countries are valuable. In this study, we distilled EOs from peels of Indonesian-grown Citrus, including C. nobilis, C. limon, C. aurantifolia, C. amblycarpa, and Citrus spp.Chemical compositions of EOs were analyzed using Gas Chromatography-Mass Spectrometer (GC-MS), whereas the antioxidant activities were determined by employing 2,2-diphenyl-2-picrylhydrazyl (DPPH) method. Furthermore, principal component analysis (PCA) was applied to elucidate the main contributing compounds for antioxidant activity. The results show that all EOs possess unique chemical characteristics, with limonene as the majority constituent. For antioxidant activities, C. limon and C. amblycarpa EOs are the two strongest, IC50 values below 7.00 μL/mL. PCA approach suggests that -terpinene mainly contributes to the high antioxidant activities of C. limon and C. amblycarpa. Moreover, o-cymene, thymol, p-cymene, and α-pharnesene may also be responsible for the antioxidant activity of C. limon EO. These results are valuable information for the applications of Citrus EOs as antioxidant sources.

scholarly journals Chemical Composition, Algicidal, Antimicrobial, and Antioxidant Activities of the Essential Oils of Taiwania flousiana Gaussen

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 967 ◽  
Author(s):  
Hongmei Liu ◽  
Jiguang Huang ◽  
Sifan Yang ◽  
Jialin Li ◽  
Lijuan Zhou
Keyword(s):  
Essential Oil ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Stem Bark ◽  
Positive Control ◽  
Bioactive Molecules ◽  
Chemical Components ◽  
Dpph Method ◽  
Ic50 Values ◽  
Zones Of Inhibition

Taiwania flousiana (T. flousiana) Gaussen is a precious wood in the family Taxodiaceae. This study investigated the chemical components of the essential oil from the stem bark of T. flousiana and its algicidal, antifungal, and antioxidant properties. Sixty-nine compounds representing 89.70% of the stem bark essential oil were identified by GC-MS. The essential oil showed strong anti-algae, anti-bacteria, and anti-fungus activities against the tested species, and antioxidant activities. The IC50 values of the essential oil against chlorophyll a, chlorophyll b, and the total chlorophyll of Spirogyra communis (a species of algae), 24–96 h after the treatment, ranged from 31.77 to 84.92 μg/mL, while the IC50 values of butachlor ranged from 40.24 to 58.09 μg/mL. Ultrastructure changes revealed by the transmission electron microscopy indicated that the main algicidal action sites were the chloroplast and cell wall. The essential oil showed antifungal activities on Rhizoctonia solani (EC50 = 287.94 μg/mL) and Colletotrichum gloeosporioiles (EC50 = 378.90 μg/mL). It also showed bactericidal activities on Ralstonia solanacearum and Staphylococcus aureus, with zones of inhibition (ZOIs) being 18.66 and 16.75 mm, respectively at 40 μg/disk. Additionally, the essential oil possessed antioxidant activity estimated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method (IC50 = 33.51 μg/mL; IC50 value of the positive control ascorbic acid was 7.98 μg/mL). Thus, the essential oil of this plant might be used as a possible source of natural bioactive molecules in agrochemical industry as well as in food and cosmetic industries.

scholarly journals EFFECTS OF ANTI-INFLAMMATORY AND ANTIOXIDANT ACTIVITIES OF LANTANA (Lantana Camara L)

2021 ◽  
Vol 6 (8) ◽  
pp. 144-151
Author(s):  
Restia Apriliana ◽  
Yufri Aldi ◽  
Sri Oktavia
Keyword(s):  
Essential Oils ◽  
Traditional Medicine ◽  
Empirical Evidence ◽  
Antioxidant Activities ◽  
Lantana Camara ◽  
Plant Leaves ◽  
Standard Drug ◽  
Dpph Method ◽  
Ic50 Values ◽  
Anti Inflammatory

Lantana camara is a plant that is used empirically for traditional medicine. This plant has the potential to be developed as an anti-inflammatory and antioxidant drug because it contains flavonoids, saponins, tannins, alkaloids[1] essential oils[19], carbohydrates, proteins, glycosides, oligosaccharides, kinins, steroids, triterpenoids, and sesquiterpenes[2]. Therefore this article is created in order to provide information about the various research that supports evidence of conformity with the use of this plant empirically as anti-inflammatory and antioxidant. Antioxidant activities were obtained in Lantana camara plants by using the DPPH method which showed high IC50 values compared to the standard drug. The anti-inflammatory activity of lantana leaves showed that they had different anti-inflammatory effects depending on the dose given. From the results of the review, empirical evidence of pharmacological activity was found from the use of the lantana plant leaves.

scholarly journals Essential oil composition of five Basil cultivars (Ocimum basilicum) from Albania

2015 ◽  
Vol 61 (2) ◽  
pp. 11-18 ◽  
Author(s):  
Nefrus Cheliku ◽  
Ivana Cvetkovikj Karanfilova ◽  
Gjoshe Stefkov ◽  
Marija Karapandzova ◽  
Nikoll Bardhi ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Essential Oil Composition ◽  
Ocimum Basilicum ◽  
Chemical Components ◽  
Oil Composition ◽  
Methyl Chavicol ◽  
Sweet Basil ◽  
Wide Range ◽  
Quantitative Analyses

Basil (Ocimum basilicum L., fam. Lamiaceae) is an important medicinal and aromatic plant with very wide range of uses. This paper presents qualitative and quantitative analyses of essential oils obtained from five types of Italian basil cultivars: Napolitan, Red basil, Fino Verde, Limonez, and Genoveze culltivated in Albania and collected during the summer 2012. The hydrodistilled BEO (Basil essential oil) content ranged from 0.11% to 3.40%. Within the total of 65 identified compounds with GC/FID/MS, nine were considered as predominant (1,8-cineole, linalool, cis-thujone, methyl chavicol, eugenol, trans-(E)-caryophyllene, trans-(α)-bergamotene, germacrene D, and epi-α-cadinol) representing 49.20 to 85.43% of the components in the analysed essential oils. In all cultivars, linalool was detected as the most abundant component (36.20-46.59%). BEO’s from all five cultivars differ in their chemical composition but generally conform to EO’s from Sweet Basil grown in the Medditeranean region. The Napolitan cultivar showed the largest similarity to Sweet Basil, not only for the morphology, also due to the essential oil composition that comprises Basil’s most dominant chemical components (linalool, methyl chavicol and eucalyptol) in particular percents.

scholarly journals The chemical composition and antioxidant activities of basil from Thailand using retention indices and comprehensive two-dimensional gas chromatography

2010 ◽  
Vol 75 (11) ◽  
pp. 1503-1513 ◽  
Author(s):  
Patcharee Pripdeevech ◽  
Watcharapong Chumpolsri ◽  
Panawan Suttiarporn ◽  
Sugunya Wongpornchai
Keyword(s):  
Essential Oils ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Retention Indices ◽  
Ocimum Basilicum ◽  
Chemical Compositions ◽  
Chromatographic Peak ◽  
Clear Separation ◽  
Methyl Chavicol ◽  
Low Activity

The chemical compositions of essential oils obtained from Ocimum basilicum var. thyrsiflora (1.39 % dry weight) and Ocimum basilicum (0.61 %) were analyzed by GC-MS. Seventy-three constituents representing 99.64 % of the chromatographic peak area were obtained in the O. basilicum var. thyrsiflora oil, whereas 80 constituents representing 91.11 % observed in the essential oil of O. basilicum were obtained. Methyl chavicol (81.82 %), ?-(E)-ocimene (2.93 %) and ?-(E)- bergamotene (2.45 %) were found to be the dominant constituents in O. basilicum var. thyrsiflora oil while O. basilicum contained predominantly linalool (43.78 %), eugenol (13.66 %) and 1,8-cineole (10.18 %). The clear separation of the volatiles in all samples, demonstrated by the application of GC?GC, resulted in significantly different fingerprints for the two types of basil. The O. basilicum oil showed strong antioxidant activity while the oil of O. basilicum var. thyrsiflora exhibited very low activity, which was attributed to the significant differences in linalool and eugenol contents in these essential oils.

scholarly journals Essential Oils as Natural Antimicrobial and Antioxidant Products in the Agrifood Indus

2020 ◽  
pp. 55-69 ◽  
Author(s):  
M. Dolores Ibáñez ◽  
M. Pilar López-Gresa ◽  
Purificación Lisón ◽  
Ismael Rodrigo ◽  
José María Bellés ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Pseudomonas Syringae ◽  
Antioxidant Activities ◽  
Phytopathogenic Fungus ◽  
Oregano Essential Oil ◽  
Dpph Method ◽  
Main Component ◽  
Disk Method

Consumers are aware of the dangers arising from the use of synthetic antioxidants and antimicrobials in the agrifood industry, demanding safer and “greener” alternatives. In this study, the antioxidant activity of commercial essential oils through DPPH method, their antimicrobial effects against the bacterium Pseudomonas syringae and the phytopathogenic fungus Fusarium oxysporum by means of the standardized disk method were determined. Clove along with winter savory, cinnamon and oregano essential oils as well as carvacrol showed the highest antioxidant activity comparable to reference standards. Wintergreen essential oil was the most potent inhibitor against P. syringae growth at the highest doses (20 and 10 μL). Oregano essential oil and its main component carvacrol were able to stop the bacterium growth even at the lowest treatment (1 μL). Cinnamon, oregano and peppermint essential oils inhibited F. oxysporum development at all doses (20, 10 and 5 μL) assayed. In general, most of the essential oils displayed more antifungal than antibacterial and antioxidant activities.

scholarly journals USING INDICATORS OF THE ESSENTIAL OILS COMPOSITION TO IDENTIFY THE VARIETY

2019 ◽  
pp. 68-73
Author(s):  
T. V. Sachyuka ◽  
N. A. Kovalenko ◽  
G. N. Supichenko ◽  
V. N. Bosak
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Folk Medicine ◽  
Climatic Conditions ◽  
Ocimum Basilicum ◽  
Enantiomeric Composition ◽  
Oil Crops ◽  
Ocimum Tenuiflorum ◽  
The Republic ◽  
State Agricultural Academy

Essential oil crops and their essential oils are widely used in perfumery, cosmetic and food industries, traditional and folk medicine. The most important qualitative characteristic of essential oil crops is the content, component and enantiomeric composition of essential oils. Basil (Ocimum basilicum L. and Ocimum tenuiflorum L.) and hyssop (Hyssopus officinalis L.) belong to the promising essential oil crops for cultivation in the soil and climatic conditions of the Republic of Belarus. In the Belarusian State Agricultural Academy has created a number of varieties of essential oil crops, including 3 varieties of basil Ocimum basilicum L., 1 variety of basil Ocimum tenuiflorum L.) and 1 variety of hyssop Hyssopus officinalis L. The new varieties of basil and hyssop are characterized by a complex of morphometric, morphological and phenological sings.In the studies of the Belarusian State Agricultural Academy and the Belarusian State Technological University, the yield and content of essential oils of new zoned varieties of basil and common hyssop were analyzed. Using the method of enantioselective gas chromatography, the component and enantiomeric composition of essential oils of the studied varieties was determined. As a result of the research, it was determined that each variety has its own characteristic component and enantiomeric composition of essential oils. The studied varieties of basil and common hyssop contained up to 20 and 18 different components of essential oils respectively. The features of the component and enantiomeric composition of essential oils allow identifying the already created varieties of essential oil crops, as well as carrying out their selection to create varieties with certain properties.

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